May 25, 2023 Natalia Reca 0Comment

Beetroot risotto with blue cheese sauce 300g arborio rice 3 medium beetroot 100g parmesan cheese, grated 70g butter  1 medium onion, finely chopped 100ml white wine 1.25L vegetable stock 100ml extra virgin olive oil Sea salt Blue cheese sauce: 150g Blue cheese 100ml milk To prepare the beetroot – cut the stems off about 3cm from the base, rinse, and place into a pot of cold water. Simmer over a medium-high heat until the beetroot flesh can be easily penetrated with a fork. Drain, reserving some liquid, and cool, then peel off the outer skins and discard. Roughly chop the…

May 23, 2023 Natalia Reca 0Comment

Can you tell me a bit about yourself?  My name is Sol Luciana. I am a woman driven by curiosity, and I am a Nutritionist by profession. Additionally, I practice the art of cooking as an alchemist. I received a Bachelor’s degree in Nutrition. Nearing the end of my studies, I specialized in natural food and continued my path toward holistic nutrition. Although I briefly worked in the field of international standardized body measurements for athletes, in 2017 I created #aliment.accion, my project of food in motion, where I sold vegetarian meals. Over the years, this project transformed into a…

May 4, 2023 Natalia Reca 0Comment

Chef: Natalia Reca – Apétit Catering Dish: Quinoa salad Ingredients: 1 cup quinoa 2 cups bone broth (or water) 2 cups fresh spinach 1 cup kale 1 cup grated carrots 1 cup grated cabbage 1 cucumber, sliced 1 avocado, sliced 1/2 cup sliced almonds 1/2 cup crumbled feta cheese Dressing: 1/4 cup olive oil 2 tablespoons apple cider vinegar 2 cloves chopped garlic 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Cook the quinoa in bone broth according to package instructions, then let it cool. In a large bowl, add the cooled quinoa and spinach. In a smaller…

May 4, 2023 Natalia Reca 0Comment

Have you heard? there’s a new wine bar in town! Sur 38 has quickly become the go-to spot for anyone looking for a casual glass of wine and catch-up with friends or a light tapas dinner paired with thoughtful wines. If that sounds like your kind of vibe, then this is the place for you! Can you tell me a bit about yourself?  Aaron Osvaldo Lopez Chrisosto Born and raised in Puerto Vallarta, I moved to Sayulita 4 years ago to start the Casa Makawe hotel project. I already had the idea of keeping the space below the hotel open…

May 3, 2023 Natalia Reca 0Comment

Recently, I was asked a potent question by a friend passing through town. “What is the biggest adjustment you’ve had to make living in Mexico?” My mind started racing with possibilities. Was it the barrage of dirt and dust that settles into every square inch of space? Was it the language barrier that creates an arms-length relationship with locals? Maybe it was the vendors around every corner selling trinkets, likely to feed their family. Or maybe it was replying with the standard and rehearsed “No hoy, pero muchas gracias,” for the fiftieth time. Perhaps it was relying on my own…

May 3, 2023 Natalia Reca 0Comment

A Community Event funding Azul Sayu, A.C. Now in its 4th year, Trashion Fashion Sayulita returns even stronger on May 17th.  Created by Flora Amor as a way of bringing the community together in a creative manner to raise awareness and funds for Sayulita’s recycling program operated by Azul Sayu, Trashion Fashion has now grown into an inspirational community event.  This year’s event will be hosted by Frente al Punto and sponsored by Archara Restaurant, Ally Cat Charters, Chaman Creative Kitchen, Sayulita Fit, Sayulita Dream Weddings, Sunset Soiree and Villa Valentin. Twenty-four teams of designers and models, including a team…

May 3, 2023 Natalia Reca 0Comment

This Month’s Sayulita life $5,000 peso donation goes to the Damian Carmona Primary School, Sayulita’s public school. Who is the donation intended for? I think the answer would be for the children of Sayulita and for the teachers of this school. At the primary school, there is a building made up of two rooms that have already been constructed, with three more rooms currently under construction. This space has been designated as the teacher’s house, providing a place for anyone who comes to provide educational services to the community to stay. By providing this accommodation, the school is demonstrating its…

April 26, 2023 Natalia Reca 0Comment

Please tell me a bit about yourself.  My name is Graciela Navarro, I have lived and worked in Sayulita for 20 years. I am originally from Michoacán, and for the past 10 years, my children Jose Luis and Janeth have been accompanying me on this beautiful journey of entrepreneurship and the opening of “Nirvanna”. How did you land in Sayulita?  I enjoyed the peaceful atmosphere of the town, and since my family and I love the beach, I decided to pursue my dreams in this beautiful location. How long have you lived in Sayulita?  20 years What is your favorite…

April 25, 2023 Natalia Reca 0Comment

Full Name: Guillermo Rodriguez Isiordia. Do you have a nickname “apodo” what does your nickname mean? They call me “El Guango”, There was a time when there was a governor who did not allow the sale of beer on Sundays, there was a rule that you would have to consume food first to be able to order an alcoholic beverage. One day, the restaurant was full, and I was cooking alone when a diver named “el verde” arrived with two baskets of oysters and asked if he could shuck them there, and then he ordered multiple beers. I was so…

April 24, 2023 Natalia Reca 0Comment

Chef: Daniel Murillo – Mexotik Cocina Mexicana Creativa Dish: Mango Lasagna and Raspberry Citrus  Sauce  Ingredients: 1 can of condensed milk  1 Pack of cream cheese  4 Mangoes  Zest of 1 lemon 2 packs of vanilla or coconut cookies, its best to use ones that are rectangular in shape. I won’t put a specific brand, just look for the one you like the best. Steps: Add the condensed milk, cream cheese, chopped mangoes and lemon zest to a blender. Blend for a few minutes until the mixture is smooth with no lumps. Then in a rectangular glass container, place a layer of cookies until…